1-First Step: Gather all ingredients and tools: saucepan, whisk, thermometer, ice cream maker (or freezer-safe container for no-churn), and bowls. Crush 1/2 cup peppermint candies (like candy canes) into small pieces using a food processor or rolling pin in a bag. This peppermint ice cream recipe with candy canes starts with organized prep, taking 10 minutes. Chill your ice cream maker bowl if using one.

2-Second Step: In a saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 1/2 cup sugar. Stir until sugar dissolves and mixture simmers (about 5 minutes, 170°F). Meanwhile, whisk 4 egg yolks with remaining 1/4 cup sugar until pale. Temper by slowly pouring 1 cup hot cream into yolks while whisking. This prevents curdling and builds creaminess.

3-Third Step: Pour tempered yolk mixture back into saucepan. Cook on low, stirring constantly, until it thickens to coat a spoon (170-175°F, 8-10 minutes). Do not boil. Remove from heat, stir in 1 tsp peppermint extract and red food coloring if desired. Strain through a fine mesh sieve into a bowl for smooth texture.

4-Fourth Step: Place custard bowl over an ice bath to cool quickly (15 minutes), then refrigerate 4 hours or overnight. Cold base churns best, yielding fluffier ice cream. Pour into pre-chilled ice cream maker and churn 20-25 minutes until soft-serve consistency.

5-Fifth Step: During last 5 minutes, add 1/2 cup crushed peppermint candies through the opening. This distributes crunch evenly without melting. Transfer to an airtight container.

6-Final Step: Freeze 4+ hours for firm texture. Scoop into bowls or cones. Total time: 45 minutes active + 8 hours chilling/freezing. For no churn peppermint ice cream recipe, whip 2 cups heavy cream to stiff peaks, fold into 1 (14 oz) can sweetened condensed milk mixed with 1-2 tsp extract and candies, then freeze overnight in a loaf pan. Line pan with parchment for easy release. Both methods give creamy peppermint ice cream no ice cream maker results. Tips: Taste extract strength before chilling; add more if needed. Yields 8 servings.